Chocolate Custard Cupcakes
soft and moist Triple Chocolate Cupcakes filled with creamy homemade chocolate custard and topped with decadent cloud of chocolate buttercream frosting. 100% eggless and easily made vegan, try these asap!
Yield: 12 cupcakes
Ingredients
Chocolate Cupcake Ingredients
- 180 ml Milk*
- 1 tbsp Lemon Juice or apple cider vinegar
- 90 g Cane Sugar or castor sugar
- 90 g Light Brown Sugar
- 90 ml Oil vegetable or sunflower
- 2 tsp Vanilla Extract
- 3/4 tsp Baking Powder
- 3/4 tsp Baking Soda
- 45 g Cocoa Powder
- 190 g All Purpose Flour
- 1/4 tsp Salt
- 140 ml Freshly Brewed Coffee or Boiling Water
Chocolate Buttercream Frosting Ingredients
- 150 g Butter* cut into cubes
- 165 g Powdered Sugar sifted
- 40 g Cocoa Powder sifted
- 1 tsp Vanilla Extract
- 40 ml Whipping Cream* room temperature
Chocolate Custard Filling Ingredients
- 240 ml Milk*
- 35 g Castor Sugar
- 2 tbsp Cocoa Powder
- 20 g Cornstarch
- 1 tsp Vanilla Extract
- 30 g Butter soft
- 70 g Dark Chocolate 55% or 70%
Instructions
Chocolate Cupcake Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup cupcake pan with liners.
- In a bowl, mix together the milk and lemon juice. Let it sit for 5 minutes, then add castor sugar, light brown sugar, oil, and vanilla extract. Stir until the sugar is almost dissolved.
- Combine all the dry ingredients (flour, cocoa powder, baking soda, baking powder, salt) & mix until combined.
- Gradually add the dry ingredients to the wet ingredients and mix until fully combined.
- Add boiling water or freshly brewed coffee and mix until combined.
- Fill each cupcake liner about 3/4 of the way with the batter.
- Bake in the preheated oven for 13-15 minutes or until the cupcakes are firm to the touch and a toothpick inserted into the center comes out clean.
Chocolate Custard Instructions
- In a medium-sized pot combine milk, sugar, cocoa powder and cornstarch.
- Stir on low - medium heat until it starts to thicken. Continue to mix when it comes to a boil for a minute on low heat. Make sure it is very thick, and starch is cooked.
- Remove from heat, Add butter, vanilla, salt and chocolate.
- Mix until it is smooth.
- Transfer into a bowl and cover the surface with plastic wrap.Let it cool in the fridge for 2-3 hours.
- Stir with a spoon or whisk to get a smooth consistency. Avoid over-whisking as it may change the consistency of the custard and make it less stable. Keep it cold.
Chocolate Buttercream Frosting Instructions
- In a mixing bowl, beat the butter with an electric whisk or paddle attachment on medium speed for about 2 minutes, until it becomes soft and fluffy.
- Sift the powdered sugar and cocoa powder into the bowl in 2-3 parts, then beat on medium speed for 4-5 minutes, or until smooth and well combined.
- Add the whipping cream and vanilla extract, then mix on medium speed for another 2-3 minutes until the frosting is light, fluffy, and smooth.
Assembly Instructions
- Once the cupcakes have cooled completely, arrange them on a clean plate or cupcake stand.
- Spoon or pipe a generous amount (at least 1 tablespoon) of the Chocolate Custard Filling into the center of the frosting as shown.
- Prepare a piping bag fitted with a star nozzle Wilton 1M, and pipe the chocolate buttercream frosting evenly on top of each cupcake.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy-based whole milk.
- Butter: Dairy-free butter sticks or any butter of your choice.
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar.
- Whipping Cream: Unsweetened Dairy-free Whipping Cream or Canned Coconut Cream at room temperature for the vegan version or any plain whipping cream of your choice.